While there's nothing quite like the glory of a golden roast chicken or tender poached chicken, if you're lucky enough to have leftovers, there's a heap of creative ways to transform these into entirely new dishes and use up every last piece.
Wondering what to do with leftover roast chicken? This collection of ideas for a chicken supper (and lunch or brunch) use up leftovers drawing inspiration from around the globe, with everything from classic chicken pies and Caesar salad to zesty tacos and fragrant ramen noodle soups in the mix.
Whether you have a container full of leftover baked chicken or a handful of shredded meat, these clever leftover chicken recipes will save you time, money and effort – while bring the flavour.
Cheat's butter chicken
A shortcut take on a beloved curry: this butter chicken uses leftover roast chicken for depth and toastiness, delivering comfort in every spoonful.
Chicken pies
Flaky pastry, creamy filling and chunks of roast chicken make these little pies a comforting way to put leftovers to work, plus they're easy to bake, freezer-friendly and guaranteed to please at lunch or dinner.
Shredded chicken sopes
Along with tacos, sopes are a staple in Mexico – little round bases of masa corn flour fried and piled high with beans, chicken and salsa make them perfect for sharing.
Leftover chicken and soba noodle salad
Inspired by Japanese summer salads, this salad keeps things cool with soba noodles, ginger dressing and shredded chicken – a refreshing dish that’s as good for lunch boxes as it is for dinner.
Smashed braised veggies with chicken and papadums
A dish born of thrift and humour: braised vegetables smashed with shredded chicken, scooped up with papadums for crunch.
My father’s delicious chicken salad (min fars kyllingesalat)
This Danish chicken salad is designed for smørrebrød, the country’s beloved open sandwiches, where generous toppings turn simple bread into a satisfying meal.
Lime-scented chicken soup (sopa de lima)
This isn’t your average chicken soup – a Mexican soup from the lush Yucatán region, this tortilla chip-laced broth is bright with lime and chilli, making it both refreshing and restorative.
Chicken and leek pie
A hearty classic made easier with leftovers – roast chicken and tender leeks come together in a creamy filling, tucked beneath buttery pastry for a pie that feels like home.
Chicken banh mi
Leftover roast chicken, crusty baguette and punchy pickles combine for a Vietnamese sandwich with big, satisfying flavour.
Roast chicken tantanmen (ramen)
Traditional ramen broths take hours; this one takes 20 minutes, using roast chicken bones and Japanese sesame paste for depth.
Coronation chicken sandwich
Created for Queen Elizabeth II’s coronation, this curried chicken sandwich is a British classic with a royal backstory. Mango chutney and curry powder give roast chicken a regal twist in a sandwich designed for big flavour with little effort.
Hainanese chicken nasi goreng
Chef Dan Hong fuses two classics – Hainanese chicken rice and nasi goreng – for a fried rice that’s thrifty and inventive.
Mini chicken empanadas (Pastelitos de pollo)
A Dominican party staple, these pastelitos fold a sofrito made with shredded roast chicken into crisp and golden pastry pockets.
Cheat’s chicken and sweet corn egg drop soup
A takeaway favourite, simplified: corn, stock and shredded leftover roast chicken are swirled with egg ribbons for a five-minute bowl of comfort.
Middle Eastern chicken and bread salad
Inspired by fattoush, this salad pairs leftover chicken with sourdough bread, herbs and sumac dressing for a fresh and Levantine take.
Chicken filo pie with two cheeses and herbs
A Greek-inspired pie where filo, herbs and sharp cheese wrap around chicken for a dish fit for brunch or dinner.
Chicken tacos
Ray Martin’s Taco Tuesday trick: shredded chicken, beans and spice in tortillas, ready to build at the table. A family-friendly leftover fix – turn chicken into taco filling and let everyone add their own toppings.
I still love you Caesar
This salad shows how scraps become centrepiece: smoky cos, warm chicken and classic Caesar dressing.
Shredded chicken, cucumber and noodle salad
Matthew Evans’ tip: stretch one roast into three meals. This noodle salad makes the second act light, fresh and fragrant. With star anise and chilli oil in the dressing, this noodle salad proves leftovers can pack serious punch.
Chicken and vegetable soup with parsley pesto
This soup is both thrifty and bright, turning scraps into a long-simmered broth with a dollop of herb pesto.
Filipino chicken rice
On Filipino breakfast tables, fried rice (sinangag) is a daily ritual. This version makes the most of chicken rice leftovers, topped with a fried egg and chilli oil.
Shredded chicken and cabbage salad with sesame dressing
Crunch, creaminess and citrus – this salad is quick to assemble yet layered with Japanese flavour.
Bubble and squeak okonomiyaki
A playful fusion: leftover roast veg and chicken bound with cheese and egg, then dressed in okonomiyaki style. Call it bubble and squeak, call it okonomiyaki – either way it’s a thrifty pancake topped with sauce and mayo.
Fusion rice paper rolls
Rice paper rolls with a twist – caramelised onions, avocado and chicken join noodles and herbs for a fresh update.
Leftover chicken and sausage soup
A 'fridge-clean-out' soup where sausage, chicken and veg scraps simmer into something far greater than the sum of parts.
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